Chicken Tikka Masala

Oh. My. Goodness. This dish is decadent, delicious, satisfying and all-around amazing. The spice combination is nearly addictive, and who knew this was so straightforward to make? We had this for dinner, and then lunches for the rest of the week. Highly, highly recommend.

Add 1 28-oz can whole peeled tomatoes, crushing the tomatoes as you go. Bring to a boil, turn the heat down to a simmer, and stir, scraping the bottom of the pot to get up the browned bits. The sauce will thicken in 8-10 minutes.

Preheat the broiler, line a baking shee with foil, and set a wire rack inside the sheet. Lay the chicken on the rack in a single layer and broil until the chicken starts to black in spots – about 10 minutes. It will not be cooked through. Cut the chicken into bite size pieces and add to the sauce. Simmer and stir occasionally, until the chicken is cooked through – 8-10 minutes. Serve with rice and spicy sauteed spinach.

Chicken tikka masala is one of my favourite meals and this looks really great, I have got to share the picture! I put up a curry recipe recently which you may like, its finished in the oven to make the chicken tender.